For other recipes so easy an Engineer could make them, visit my culinary page

This is a recipe for Tiramisu made from scratch, using a lady finger sponge that you will make. The recipe is broken into three stages; making the sponge (biscuit cuillere), making the coffee syrup (sirop café), and making the mascarpone mousse. There is a fourth part, which is assembly, but that’s a part and not a stage.


  • Lady Finger Sponge (Biscuit Cuillere), serves 5-6
    • 90 g – egg white (blanc d’oeuf)
    • 60 g – eff yolk (jaune d’oeuf)
    • 61 g – sugar (sucre)
    • 75 g – flour (farine)
  • Coffee Syrup (sirop café)
    • 35 g sugar
    • 35 g water (eau)
    • 13 g coffee extract (extrait de café), I make my own
    • 28 g amaretto liqueur
  • Mascarpone Mousse
    • 50 g sugar
    • 15 g water
    • 20 g egg yolk
    • 15 g egg
    • 100 g cream
    • 125 g mascapone (see recipe)
    • – dark cocoa powder (poudre de cocoa nior)


  1. Mise en place: prepare all your ingredients in advance. I recommend making the mascarpone the day before and then to make the sponge, syrup, and mousse at the same time because you can share partial eggs and once you start measuring out ingredients it’s easier to just measure all the sugar, for example, that you will need.
  2. Lady Finger Sponge
    1. Whip the egg whites at high speed in your mixer.
    2. As the egg white get firm, add sugar.
    3. Pour the egg yolk in and finish whipping.
    4. Fold the batter with the four. Be careful not to flatten the batter, which is easy to do if you fold too aggressively.
    5. Spread mixture onto a silpat or pan lined with parchment paper and shape. If you are making a single Tiramisu shape into a rectangle. If you are making individual servings in a ramekin, spread the sponge out in a shape that optimize the cut-outs you’ll later do to fit your ramekins.
    6. Bake ~10 mins at 175C. Keep in an eye on the sponge as it bakes, there is very little overlap between underdone and ruined.
  3. Coffee Syrup
    1. Heat sugar and water in a sauce pan to 120 deg. C.
    2. Remove from heat and add the coffee extract and amaretto.
    3. Cover and let cool.
    4. Put in fridge until ready to use.
  4. Mascarpone Mousse
    1. Boil 40 g sugar with 12 g water to 120 deg. C. and remove from heat.
    2. While that is heating, mix remaining sugar with egg + egg yolks.
    3. In steps, pour hot sugar water along the side of bowl the sugar-eggs were mixed in. Pour slowly and in one place and slowly mix. Set aside to cool down.
    4. While cooling, whip the cream until stiff
    5. Fold 1/2 of the mascarpone into 1/2 of whipped cream.
    6. Fold egg mixture in the other half of the whipped cream.
    7. Either fold the remaining 1/2 of the mascarpone into whipped cream or keep it separate to frost the sides of the tiramisu once assembled (you can also used the left over whipped cream).
  5. Assembly
    1. Cut two equal shapes from the cooled sponge.
    2. Place one sponge at the base of a serving tray and drizzle 1/2 fo the coffee syrup on top.
    3. Spread a layer of mousse on top of sponge.
    4. Repeat steps 2 and 3 for second layer.
    5. If you have left over whipped cream, use it to cover the sides. You can also leave the sides uncovered.
    6. Dust the top with dark cocoa powder and if you have it, small pieces of dark chocolate.
    7. Chill for at least 4 hours